BABY BEET SALAD WITH WALNUTS
Whip up a healthy side in no time using this baby beet salad recipe.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
- Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
- Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
- Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 20.9 g, Cholesterol 11.1 mg, Fat 14.8 g, Fiber 6.2 g, Protein 7.8 g, SaturatedFat 3.8 g, Sodium 463 mg, Sugar 13.8 g
BEET SALAD WITH WALNUTS AND GOAT CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BEET AND ENDIVE SALAD WITH WALNUTS
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
- Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams
BEET AND WALNUT SALAD
Steps:
- Preheat oven to 350°F.
- In a baking pan toast walnuts in one layer in middle of oven until golden and fragrant, about 10 minutes. Cool nuts and coarsely chop.
- Trim beet stems to about 1/2 inch. In a large saucepan simmer beets in water to cover until just tender, about 30 minutes. Drain beets. When beets are just cool enough to handle, peel and slice crosswise into 1/8- to 1/4-inch-thick slices. While beets are still warm, in a bowl toss with vinegar. Beets and nuts may be prepared 2 days ahead and chilled separately, covered.
- Toss beets with nuts, oil, parsley, and pepper and season with salt.
BEET AND WALNUT SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 14m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
- Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.
SPINACH, BEET AND WALNUT SALAD
Provided by Janet Fletcher
Categories Salad Cheese Leafy Green Nut Vegetable Side Bake Thanksgiving Vegetarian Walnut Spinach Beet Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
- Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
- Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
ROASTED BEET, FENNEL, AND WALNUT SALAD
This is a very attractive dish for holiday meals! It goes even faster when you pre-roast the beets, toast the walnuts, and make the dressing in advance to the meal. Adapted from Cooking Light.
Provided by Julesong
Categories Spinach
Time 1h
Yield 12 1 cup servings, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Trim the beets, leaving the root and about 1 inch of the stem, then scrubbing them with a vegetable brush. Wearing gloves (if you like), peel the beets (the gloves prevent them from staining your hands), and cut them into 1/2-inch thick wedges.
- Pan spray a cooking sheet, then drizzle with the oil, tossing once to coat. Bake in oven at 400 degrees F for 45 minutes, stirring twice, or until the beets are tender.
- While beets are roasting, prepare the other vegetables and dressing.
- Rinse the fennel bulbs to make sure they're thoroughly clean. Remove the tough outer leaves, retaining the feathery fronds. Remove fronds from leaves/stalks and mince them to measure 2 tablespoons. Remove stalks from fennel and discard.
- Cut the cleaned bulbs in half, lengthwise, discarding the cores. Cut the divided bulbs into 1/8 to 1/4-inch slices.
- Slice the Belgian endives into whatever width you prefer, although it's nice if they're thinner than the fennel pieces.
- In a large bowl, combine the fennel, endive, walnuts, spinach, salt, and pepper. Toss gently; set aside.
- In a bowl, whisk together the vinegars, honey, orange rind, orange juice, basil, shallot (if using) olive oil, Dijon, nutmeg, and salt.
- When beets are done roasting, remove from oven and let cool slightly.
- Drizzle the fennel mixture with the whisked dressing, then add the roasted beets. Toss to combine. Tidy up the edges of the serving bowl with a napkin. Garnish the salad with the minced fennel fronds and feta cheese (if using), and serve.
- Makes about 12 servings, 1 cup each.
Nutrition Facts : Calories 78.7, Fat 3.7, SaturatedFat 0.4, Sodium 207.6, Carbohydrate 11.3, Fiber 2.6, Sugar 6.7, Protein 2
BEET AND WALNUT SALAD WITH DILL
The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. On another occasion, serve this salad with poached salmon, or saut the beet greens and pair them with the beets. Williams Sonoma.
Provided by mielhollinger
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in the center of an oven and preheat to 375°F.
- Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
- Place the beets in a baking dish and cover with water by about 1/4 inch.
- Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
- When the beets are cool enough to handle, peel and cut into thin slices.
- (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the vinegar and toss together gently.
- Let stand for 30 minutes.
- Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break.
- Taste and add more vinegar, if needed.
- Stir in the walnuts and serve.
Nutrition Facts : Calories 139.8, Fat 9.9, SaturatedFat 1.1, Sodium 78, Carbohydrate 11.6, Fiber 2.7, Sugar 8.2, Protein 3.2
BEET, WALNUT AND PRUNE SALAD
This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.
Provided by Irene
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
- Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 26.5 g, Cholesterol 7 mg, Fat 21.3 g, Fiber 4.6 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 159 mg, Sugar 17.1 g
BEET, POTATO, AND WALNUT SALAD
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
- On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
- Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.
Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 5 g, Protein 5 g
BEET SALAD WITH ORANGE-WALNUT DRESSING
Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 1 cup dressing).
Number Of Ingredients 15
Steps:
- Place beets in a 13-in. x 9-in. baking dish; add 1 in. of water. Cover and bake at 400° for 40-45 minutes or until tender. Cool; peel and julienne., In a serving bowl, combine the lettuce, oranges, endive and watercress. Add beets and walnuts. , In a small bowl, whisk the oil, orange juice, vinegar, onion, lemon juice, mustard, salt and pepper. Drizzle over salad; toss gently to coat.
Nutrition Facts : Calories 255 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 18g fiber), Protein 9g protein.
BEET, GOAT CHEESE AND WALNUT SALAD
Provided by Florence Fabricant
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
- Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
- Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
- To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 687 milligrams, Sugar 12 grams
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